Name: Freezer Ready Breakfast Burritos
Yield: 24
Ingredients: makes about 24 burritos; 24 medium flour tortillas; 1 pound maple sausage; 1 can black beans; 1 bag Alexia Oven Reds; 1 12 ounce container of salsa, any variety; 8 eggs; Italian Seasoning, to taste; Celestial Seasonings Spicy Southwest, to taste

Get Printable Recipe

Freezer Breakfast Burritos are perfect for busy mornings when you just don’t have time for breakfast! In this post, we share tips and tricks for making breakfast burritos – including different fillings!

How to Freeze Breakfast Burritos

While I was pregnant, and shortly after Jack was born, Forrest worked an early morning custodial job. To say it was miserable on many levels is probably the understatement of the year.

Because I’m such a baby and hate being alone, when Forrest would leave at 3:30 in the morning, I wouldn’t go back to sleep. Being pregnant, I was already having a hard enough time sleeping. Forrest was exhausted all the time, and so was I. So Forrest would sleep in as long as possible, making it so both of us could get the most amount of sleep as possible, and then he’d get to work, barely on time every day.

Well, this often meant that Forrest wasn’t super motivated to make himself food in the morning (and I wasn’t about to wake up at 3:30 and do it either!) So when he found himself with some extra time, he’d stop at McDonalds and get something. There were two problems with this:

1) It adds up, and we weren’t exactly making millions

2) Half the time, they were super slow, and Forrest would leave before he got his food. Which meant, he paid for food…that he didn’t get.

I knew there had to be some kind of solution, that would save us money, get him fed, but still allow us to sleep a little bit longer. That was when I came up with the brilliant idea of making breakfast burritos.

It took me awhile to decide what to fill them with. We didn’t want them to be super unhealthy, but still wanted flavor. I think the first batch was pretty simple — eggs, bacon, salsa, and potatoes.

Freezer Ready Breakfast Burritos - south of the border flavor

This ended up being a great solution to the breakfast problem, and Forrest loved just being able to pop it in the microwave for two minutes, and then have a delicious breakfast.

Obviously, we ran out pretty quickly, and then Forrest ended up quitting his job, so he had more time for breakfast in the morning. However, this semester he is working at the capitol, and once again has to leave pretty early to get there. So a few weeks ago, I made up another batch, and they were SO yummy.

How to Make Frozen Breakfast Burritos

Breakfast Burrito Ingredients

The sky is the limit when it comes to making frozen breakfast burritos – you can do so many different types of fillings.

I always recommend having scrambled eggs, some kind of other protein, and some kind of vegetable. Here are some different variations on what you can use:

Hash browns (square or shredded)
Peppers
Onions
Sweet Potatoes
Salsa
Sausage (pork or turkey)
Bacon (pork or turkey)
Black Beans
Broccoli
Shredded cheese

You will need to use flour tortillas for these – you can use white flour tortillas, if you want them to be healthier, you can opt for multigrain or whole wheat. Make sure you get the burrito sized tortillas – if you are making them for smaller children, you can either cut them in half and freeze them that way, or you can get soft taco sized tortillas.

Other Materials

In addition to the ingredients, you will need:

Breakfast Burrito Assembly

You can read more details in the recipe at this end of post about how to cook all the ingredients, but here is a basic overview of assembly.

You want to make sure you let the filling cool completely to room temperature before you start assembling the breakfast burritos. This will prevent them from getting soggy.

Using medium sized tortillas, I put a couple of spoonfuls into the center of the tortilla. You can put more or less depending on your taste, and how many you want to make.

Then I just folded them up (the two sides in and then the bottoms) and put them on a cookie sheet, and then flash froze them for two hours.

After that was over, I individually wrapped each one in plastic wrap and divided them into a few gallon sized Ziploc bags.

When we want to cook one, it just goes in the microwave for about 2 minutes, and then it’s perfect on the go.

Breakfast Burrito Recipes

Freezer Ready Breakfast Burritos

Yield: 24 burritos

Ingredients

makes about 24 burritos
24 medium flour tortillas
1 pound maple sausage
1 can black beans
1 bag Alexia Oven Reds
1 12 ounce container of salsa, any variety
8 eggs
Italian Seasoning, to taste
Celestial Seasonings Spicy Southwest, to taste

Instructions

Cook potatoes according to instructions on bag. In the mean time, brown the sausage in a large pan. Add black beans, salsa, and eggs, and cook until eggs are no longer runny. Once potatoes are done, put into pan and mash into mixture. Add seasonings to taste.
Place two to three spoonfuls into center of each tortilla. Make tortilla into burrito and place on cookie sheet. It's fine to stack them. Put in freezer for two hours in order to flash freeze them.
After two hours, wrap burritos in plastic wrap, and place in gallon sized ziploc bags. To cook, put in microwave for two to three minutes, or in oven at 350 for 15.

Freezer Breakfast Burritos

How to Freeze Breakfast Burritos